Ingredients

• All-purpose flour - 1 ½ cups
• Baking powder - 1 tablespoon
• Salt - ½ teaspoon
• Eggs - 5 large
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Whole milk - ⅓ cup
• Evaporated milk - 1 can (12 ounces)
• Sweetened condensed milk - 1 can (14 ounces)
• Heavy cream - 1 cup
• Powdered sugar - ¼ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and grease a 9x13 inch baking dish.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt.

3. 3.

   Separate egg yolks and whites into two large bowls.

4. 4.

   Beat egg yolks with 3/4 cup sugar on high speed until pale yellow, then mix in 1/3 cup milk and vanilla.

5. 5.

   Fold the yolk mixture into the flour mixture gently until combined.

6. 6.

   Beat egg whites on high speed until soft peaks form, gradually add 1/4 cup sugar, and beat until stiff peaks form.

7. 7.

   Fold the egg whites into the batter gently until no white streaks remain.

8. 8.

   Pour the batter into the prepared baking dish and smooth the top.

9. 9.

   Bake for 25-30 minutes or until a toothpick inserted comes out clean.

10. 10.

    Allow the cake to cool for 30 minutes.

11. 11.

    Whisk together evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.

12. 12.

    Poke holes all over the cooled cake using a fork, then slowly pour the milk mixture over the cake.

13. 13.

    Refrigerate the cake for at least 1 hour or overnight.

14. 14.

    Whip the remaining heavy cream with powdered sugar until thick and spread over the cake before serving.

Nutritional Facts